Ratings4 out of 5746 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesRajendri5 months agoThis is thayir sadham, a comfort food in most south Indian homes. I find basmati rice, which I love in other recipes, not as appropriate for this dish as a neutral-flavored long grained rice. Instead of ghee, I use Indian sesame oil, omit the cashew nuts, and add a pinch of mustard seeds while roasting the cumin seeds. The asafoetida is a must; it introduces a complex depth to the rice. I add a sprig of curry leaves to the seasoned oil before adding it to the rice.This is fast and a crowd pleaser5 months agoI appreciate the author notes with the recipes, and this one especially. When I told my family what I made for dinner, they initially looked dubious. When I told them a South Asian culture would call this comfort food, they immediately opened up to it.I’m not South...
